Chocolate-espresso snowcap cookies

Chocolate chip cookies can be made anytime. If you’re going to bake holiday cookies, I say make them as wintry and special as you can.

When I came across these snowcap cookies on Martha Stewart’s website, I knew they’d fit the bill. (Other people call these chocolate crinkle cookies. They appear to be the same thing.)

The biggest change I made was the espresso. I only had instant coffee, and I didn’t want to go to the store. Last time I used coffee instead of espresso, it was much too strong. So instead of four teaspoons of instant espresso, I used one teaspoon of instant coffee. Seemed to do the trick, as the coffee flavor was evident, but nice and subtle.

The first batch of these I slightly undercooked. They were incredibly soft and pillowy and just melted in my mouth.

The second batch I slightly overcooked. Slightly firmer, but still delicious. So either way, these cookies are amazing!

Authors

Join Larissa and Chrissy as they cook their way through the holidays. Professional chefs they are not, but hopefully that just means the recipes they share are easily recreated in your own kitchen. The theme of the blog and types of recipes will change with the time of year. Seasons eatings to you all!

Cookie gallery

'Tis the season to bake cookies! Check out some of our favorite recipes for everything from macaroons to snickerdoodles to snowcaps. Click here »